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Raisin Bran Cereal Muffins January 23, 2010

Posted by marksun in baked.
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The updated recipe – added more flour.   These days I add blueberries most of the time which doesn’t affect the ingredients.  I don’t know how good an idea muffins are if you’re trying to control weight but at least they are a better alternative to the cookies, creampuffs and donuts that people bring to work.  I’ve been using butter – not the best kind of oil but the best tasting of them all.  Olive oil as a substitute is ok too.

The hardware

  • 2 large bowls, one for the liquids and one for the dry stuff
  • 12  muffin baking tin, preferably non-stick
  • measuring cups: 1 cup and 1/4 cup measuring cups,  stainless 1/3 c measuring cup for melting the butter.
  • big spoon
  • scoop

In the liquid bowl combine and let sit to be absorbed by the dry bran cereal.

  • 1 C raisin bran
  • 1/4c olive oil
  • 1 egg
  • 1 C milk (e.g. skim/2%/soy)
  • 1/2 c  quick oatmeal

In the dry bowl sift together

  • 1 1/3  C bleached flour
  • 1 T fresh baking powder
  • 1-2 T sugar or spenda
  • 1/4 t salt (optional)
  • 1/4 c melted butter

Grease a non-stick muffin tin with the butter for 12 muffins – about a 1/4 teaspoon will do it.  This will butter your muffins for you so you don’t need butter to eat them later.  There will be leftover butter to combine with the rest.  I don’t bother with the cupcake liners because if the tin is greased right, the muffin will fall out.  Also the result is better without the paper liner.

Pour the contents of liquid bowl and the leftover butter into the dry bowl and combine with a large spoon.

Spoon into muffin tins – about a 1/4 per muffin.  I use an ice cream scooper.

Bake at 400  around 20 minutes or until the muffins are brown.  No need to preheat the oven.  Set the oven to 400 and put the muffins in.

—-

Raisin Bran Muffins …  this is a variant of the Kellog’s recipe on the cereal box.  A drawback of Kellog’s and most other raisin bran cereals is the use of  high fructose corn sweetener. Organic Raisin Bran from Costco doesn’t have the HFCS  so I use that.

The oils  moisten, flavor, provide texture, greases the muffin tins,  butters the muffin, and creates a crispness to the outside of the muffin as it bakes, which is why it matters how you grease the pan.

Baking powder – you want fresh powdery baking powder that hasn’t turned into hard clumps – baking powder clumps  turn into crunchy bitter white pills in your muffin.

Adding oatmeal – oatmeal absorbs some of the extra liquid and makes muffins a little easier to justify

Add blueberrys.   No need to adjust the recipe for adding blueberries.  Adding dried blueberries – the result is good.  In this morning’s batch I beat up dried blueberries  which had gone chewey instead of crunchy.

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